| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Alaska Salmon - Sweet Potato Cakes

8 (14.75-ounce.) cans Alaska Canned Salmon, throughly drained and chunked
3 (24-ounce) can sweet potatoes, drained and mashed
8 large eggs, beaten
1/2 cup dried bread crumbs
3 tablespoons ground coriander
2 teaspoons ground white pepper
1/2 cup all-purpose flour, (more if need it)
3 to 4 cups finely chopped pecans
1/2 cup butter or margarine
3 quarts prepared peach or mango chutney

1. In mixing bowl, blend salmon, sweet potatoes, eggs, dried bread crumbs, coriander and white pepper. (Add more bread crumbs if mixture is too moist to form patties.)
2. For each serving form 2 to 3-inch patties. Dust patties with flour and coat with pecan bits. Refrigerate, until ready to cook. Repeat with remaining mixture.
3. In lightly buttered non-stick skillet, brown two patties on both sides. Serve with 1/2 cup chutney.

Makes 24 cakes.

Recipe courtesy of: Alaska Seafood Marketing Institute.